Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata is something which I have loved my whole life.
Great recipe for A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata. I loved having imoni meetups by the river when I was a child. Even now, I feel that autumn has arrived when this potato dish appears on the dinner table.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
- Prepare 500 grams Washed Satoimo (taro)
- Get 1 pack White Konnyaku
- Prepare 300 grams Beef (sliced)
- Prepare 150 grams Burdock root
- Get 1 pack Shimeji mushrooms (also tasty with Maitake)
- Make ready 1 Japanese Leek
- Make ready 1 litre Water
- Take 100 ml ◎ Soy sauce
- Make ready 80 ml ◎ Sake
- Get 3 tbsp ◎ Sugar
Try getting together with your friends and family for an "imoni meetup". This is inland Yamagata-style imoni using beef and soy sauce. See recipes for Japan 🇯🇵 Yamagata-style Breakfast Salad too. Even now, I feel that autumn has arrived when this potato dish appears on the dinner table.
Steps to make A Quintessential Autumn Dish! ! Imoni (Simmered Potatoes), a Regional Speciality from Yamagata:
- Preperation: Wash the satoimo quickly, cut large ones in half. Cut the burdock into thin shavings. Cut the root ends off of the Shimeji mushrooms and pull the mushrooms apart into small clumps. Cut the Japanese leek. diagonally.
- Notes: They sell satoimo pre-peeled and washed like this in Yamagata, but if you can't get this, frozen satoimo is delicious too. I also used pre-shredded burdock root.
- Cover the satoimo with water in a large pan and bring to q boil. If a bubbly scum arises, scoop it off. Tip: If it really bugs you, change the water once it's come to the boil! Insert the burdock part-way.
- Once boiling, add the konnyaku, tearing it as you add it. Tip: If the smell of konnyaku bothers you, parboil it first! Apparently the konnyaku helps to prevent bubbles from forming.
- Add the shimeji and beef, remove any scum which arises. Flavor with the ◎ ingredients, but feel free to adjust the amounts to taste!
- Once the satoimo are really soft, add the Japanese leek. It's finished once the leek is cooked. Sprinkle with some ichimi ground red chili pepper to taste!
See recipes for Japan 🇯🇵 Yamagata-style Breakfast Salad too. Even now, I feel that autumn has arrived when this potato dish appears on the dinner table. I think we had this meal a lot when my mother and grandmother didn't know what to make for dinner. Pour the stock over the potatoes and dot the remaining butter over the surface. Waxy potatoes hold their shape and have a firm bite, so they're great for salads or simply boiled and dressed with butter.
So that’s going to wrap this up with this special food a quintessential autumn dish! ! imoni (simmered potatoes), a regional speciality from yamagata recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
